Dark Side Valentine's Cupcakes

featuring Chef Cupid

INGREDIENTS

METHOD

​For the Cupcakes

  1. Preheat the oven to 180°C and line a muffin tin with cupcake cases.

  2. Cream the butter and sugar together until nice and fluffy.

  3. Beat in the eggs until smooth.

  4. Mix together the cocoa, black food colouring and vanilla essence together in a small bowl until it forms a thick paste and set aside.

  5. Add in the cocoa mixture  to the creamed sugar and mix.

  6. Mix together the flour, baking soda and baking powder.

  7. With the mixer on, add  a third of the flour mixture to the butter mixture. Then add a third of the milk. Continue alternating between the two. Ensure you always begin and end with the flour mixture.

  8. Finally mix through the white vinegar.

  9. Spoon the mixture evenly between the muffin cases and place in the oven for about15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.

For the Ganache

  1. Bring the cream to a boil, then pour over the dark chocolate and mix until smooth and glossy.

  2. Add in a few drops of the black food colouring gel at a time until the mixture is black.

For the Buttercream

  1. Beat the softened butter until creamy.

  2. Add cocoa and two tablespoons of milk.

  3. Add in the icing sugar and continue to beat until combined.

  4. Add in the food colouring gel until the buttercream turns black. Add extra milk if needed.

  5. Scoop out the center of each cupcake and pour in the dark chocolate ganache.

  6. Pipe on the chocolate buttercream.

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Black Velvet Cupcakes

  • 2 1/2 cups flour

  • 120 g butter, room temperature

  • 1 cup milk

  • 11/2 cups sugar

  • 2 large eggs

  • 1/4 cup cocoa

  • 6 Tbsp black food colouring

  • 2 Tsp vanilla essence

  • 1/2 Tsp baking powder

  • 1/2 Tsp baking soda

  • 3 Tbsp white vinegar

Black Dark Chocolate Ganache

  • 150 g dark chocolate

  • 150 mL cream

  • Few drops of black food colouring gel

Black Chocolate Buttercream

  • 2 tbsp milk

  • 1/4 cup cocoa

  • 250 g icing sugar

  • 100 g butter, room temperature

  • Few drops of black gel food colouring

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©2018 by Chef Stone